Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 3 to 4 lb chicken
1 stalk celery (leaves attached); chopped
1 carrot, chopped
1 onion, quartered, and 1 T minced
Salt and Pepper
4 quarts water
1 - 12 oz pkg wide egg noodles
2 chicken buillon cubes
4 - 10¾ cans cream of chicken soup
Parsley flakes, red pepper flakes and ground pepper, to taste
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Directions: |
Directions:In a very large pot (at least 6 qt) simmer chicken, celery, carrot, quartered onion, pepper and 1T Seasoned Salt in water until chicken falls apart.
Remove chicken from pot. Let cool, then skin, bone and tear meat into pieces. Set aside. Normally I use chicken breasts, but this needs the taste of the cooked chicken.
Strain broth, pressing as much liquid from veggies as possible. Return broth to pot. Bring to a boil.
Cook noodles in boiling broth for 6 minutes.
Add bouillon cubes, stirring to mix well. Stir in undiluted canned soup. Stir gently to dissolve lumps.
Stir in chicken pieces and add 1 T remaining minced onion, parsley, red pepper, black pepper and additional salt if desired. Heat through. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 |
Personal
Notes: |
Personal
Notes: This recipe is from Ron Stone, he was an American news anchor at KPRC-TV in Houston, Texas for 20 years from 1972 to 1992. He was called "the most popular and revered news anchor the city has ever known" by the Houston Chronicle. He was president of Stonefilms, Inc., a Texas production company. After he retired from Channel 2 News he spent his time attending charity functions and being a genuinely nice man. His son attends our church, Church of the Ascension. Ron and his son made this soup for one of our Lenten Wednesday night soup suppers. It is really delicious!!!
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